If you’re craving something sweet and absolutely decadent, this Banana Bread with Crumb Topping fits the bill. It’s a lightened-up version of traditional banana bread, with an amazing cinnamon crumble topping. There’s not much sugar in the recipe, but it doesn’t need it due to the sweetness of the banana and the cinnamon crumble on top. 

Traditional banana bread (like a slice from Starbucks) can easily be 400 or more calories. This banana bread with crumb topping is delicious, but only 170 calories per slice. You’re saving over half of the calories by just swapping out a few ingredients such as unsweetened applesauce instead of butter or oil. Once everything is mixed together and baked, you really can’t taste the difference, so why not make this healthier version?! 

Three reasons why you need to make this recipe!

The cinnamon crumb topping is to die for. 

It adds everything to this banana bread – you’ll never make it another way! It gives a great mixture of banana bread and coffee cake, so it’s the best of both worlds. 

It’s the perfect holiday hostess gift.

Everyone loves a good banana bread loaf, and this cinnamon crumb topping ties in a yummy holiday flare. Take this to your next holiday party and your hostess will love you for it. 

You already have all of the ingredients.

Even though it sounds fancy, there are no unique ingredients needed. You most likely have all of these ingredients on hand. Just wait for your bananas to brown! 

Ingredients you need to make Banana Bread with Crumb Topping: 

  • 2 eggs
  • 2 tablespoons brown sugar
  • 2 large mashed bananas
  • ⅓ cup unsweetened apple sauce
  • ¼ cup 1% low fat milk
  • 1 teaspoon vanilla extract 
  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 1.5 teaspoon cinnamon

FOR THE CRUMBLE

  • ¼ cup all purpose flour
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons light butter, softened

How to make Banana Bread with Crumb Topping (step by step): 

  1. Preheat the oven to 350F and spray a regular size 9×5 loaf pan with some nonstick cooking spray.
  2. In a bowl, whisk eggs and add in the 2 tablespoons of brown sugar. Mix in the mashed bananas, applesauce, milk, and vanilla extract. 
  3. Stir in the all purpose flour, baking powder, and cinnamon. Mix well and then pour the batter into the loaf pan.
  4. In a small bowl, mix the ¼ cup flour, ¼ cup brown sugar, and 1 teaspoon of cinnamon together. Add the softened butter and mix till a crumb texture forms. If it is still too sticky, try adding a bit more all purpose flour.
  5. Sprinkle the crumble over the top of the batter and then bake the loaf in the oven for 50 minutes. Check that the loaf under all the crumble is baked through.
  6. Let it cool then carefully cut it into 10 slices. The crumble can be tricky and you will likely lose some while cutting into pieces but you can add any fallen pieces to your serving.

Makes 10 slices. Nutrition info for 1 slice: Calories 162,  Fat 2 g, Saturated fat .47 g,  Carbs 31 g,  Fiber 1.8 g, Sugars 12 g, Sodium 62 mg, Protein 5 g. 

WW Points 

  • Eggs 0 points 
  • Brown sugar
  • Large mashed bananas 0 points 
  • Unsweetened apple sauce 0 points
  • 1% low fat milk 1 point
  • Vanilla extract 1 point
  • All purpose flour 19 points 
  • Baking powder 0 points
  • Cinnamon 0 points 

FOR THE CRUMBLE

  • All purpose flour 4 points
  • Brown sugar 16 points
  • Cinnamon 0 points
  • Light butter, softened 8 points

6 points per slice based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 4-5 depending on your 0PP foods 

Smart Points- blue & purple- 4 using WW recipe builder

Smart Points- green- 5 using WW recipe builder

Points Plus- 4 using PP calculator

Different ways to change up this recipe: 

  • During the fall holiday months, you can swap out the bananas for pure pumpkin puree. It will be a delicious pumpkin bread loaf with a cinnamon crumb topping. 
  • You can make these into banana crumb muffins if you prefer – they would be fewer points if you make 12 muffins out of them. Just cook them for about 15-20 minutes rather than 50 minutes. 

Tips and Tricks for Making Banana Bread with Crumb Topping: 

  • To lower the points significantly, you can use Swerve Brown Sugar rather than regular brown sugar. Swerve is a sugar free and calorie free substitute. 
  • This loaf keeps well on the counter for a few days and in the fridge for up to a week. If it’s going to be longer than that, I suggest wrapping the loaf in Saran wrap and placing in a freezer Ziploc bag to freeze for up to three months. 

Similar recipes you’ll enjoy: 

5 from 3 votes

Banana Bread with Crumb Topping

By: Drizzle
Servings: 10
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
banana bread with crumble topping sliced on cutting board
6 WW points, 4-5PP, 4SP blue & purple, 5SP green

Ingredients 

  • 2 eggs
  • 2 Tbsp brown sugar
  • 2 large mashed bananas
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup milk *I used 1%
  • 1 tsp vanilla
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • FOR THE CRUMBLE
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 2 Tbsp light butter, softened

Instructions 

  • Preheat the oven to 350F and spray a regular size 9x5 loaf pan with some non stick cooking spray.
  • In a bowl, whisk eggs and add in the 2 tablespoons of brown sugar. Mix in the mashed bananas, applesauce, milk and vanilla extract.
  • Stir in the all purpose flour, baking powder and cinnamon. Mix well and then pour the batter into the loaf pan.
  • In a small bowl, mix the ¼ cup flour, ¼ cup brown sugar and 1 teaspoon of cinnamon together. Add the softened butter and mix till a crumb texture forms. If it is still too sticky, try adding a bit more all purpose flour.
  • Sprinkle the crumble over the top of the batter and then bake the loaf in the oven for 50 minutes. Check that the loaf under all the crumble is baked through.
  • Let it cool then carefully cut it into 10 slices. The crumble can be tricky and you will likely lose some while cutting into pieces but you can add any fallen pieces to your serving.

Notes

Personal Points- 4-5 depending on your 0PP foods 
Smart Points- blue & purple- 4 using WW recipe builder
Smart Points- green- 5 using WW recipe builder
Points Plus- 4 using PP calculator
6 points per slice based on the WW app recipe creator.  

Nutrition

Serving: 1sliceCalories: 168kcalCarbohydrates: 31gProtein: 5gFat: 2gSaturated Fat: 0.47gSodium: 62mgFiber: 1.8gSugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

5 from 3 votes (3 ratings without comment)

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31 Comments

    1. I made the banana bread according to your recipe. I have to be completely honest. It did not come out good at all. Something is missing from the recipe posted. (Possibly butter ?) After letting it cool down I cut a slice from the end. And the texture looked like a piece of clay. It looked nothing like banana bread I’ve made before. The crumb topping was delicious. The loaf itself wasn’t what I expected. I decided to try your recipe because I wanted to try it with Apple Sauce, I had heard using Apple sauce makes it moist. However, I’ve used sour cream in the past and it seems best. I’m going to use you crumb top though with my usual recipe.

      1. Sorry to hear that Edward, there is nothing missing from the recipe that I’m aware of, none the less I am glad you enjoyed the topping 🙂

  1. Going over ingredients light butter? margarine ? unsalted butter? can’t wait to make it either way

    1. Hi Margo, so I buy a Gay Leah light butter spread here in Canada, whatever you can find is fine, for reference my butter was 7SP total

  2. Hi, I have tried this recipe a couple of times and it always come out dense and chewy. I wonder what I am doing wrong? When you write 1.5 cups of flour does it mean 1 cup and a half? Looking forward to hearing from you. 🙂

    1. Hi Lulie, I’m so sorry it is coming out that way, I’m not to sure why, all my loaves are a little denser than say a store bought simply due to ingredients used but this one was not too dense, yes 1.5 is one and a half

      1. I’m so sorry to hear that, it is hard for me to know what happened without being there, as you can see in my pictures this loaf was not overly moist..sorry I can’t be much help

  3. This sounds delicious! Do you think I would be able to use frozen bananas (thawed). I have frozen all of mine for soft serve nicecream LOL

  4. Hi Kate, my family and I love this loaf, although it doesn’t rise much and is very dense. Doesn’t stop us from inhaling it! I am wondering if it is just a very dense chewy loaf, or I am doing something wrong? It appears to bake beautifully when in the oven, but once I pull it out, after the time required, it is deflates and …is dense. Thank you!

    1. Hi Lisa, I am so glad you all enjoy it.. It is dense but not overly, my pictures show that it did rise a bit for me.. Most of my loaves/muffins will deflate after baking simply due to the ingredients you are swapping out like butter/oils for apple sauce/banana but overall I found this loaf not dense as some of my others, it is hard to say what happened without being there

  5. I don’t know if I did something wrong or what here, but this was just bad. It was suuuupper wet, super dense and just extremely tasteless.

    1. Hi Ashlee, I am so sorry to hear that 🙁 it is so hard for me to know what went wrong without being there… most of my loaves/muffins are denser than say a store-bought just due to the ingredients used but I did not find this particular one that dense, and I loved the flavor, but we are all different and while I aim to please all I simply can’t so maybe it just comes down to it wasn’t for you